IF YOU HAVE 20 minutes to spare before you go out for a run, then you can make this stew. It takes very little effort and you don’t have to be precise about the measurements either.
I prepare this and get it simmering before I go to the park for a one-hour running session. And I love knowing that when I get back, there will be a healthy and tasty dinner waiting for me.
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SERVES 4
1 tsp olive oil
400g lean stewing beef, cut into 3cm pieces
1 onion, chopped
4 garlic cloves, crushed
4 celery sticks, chopped
1 tbsp dried mixed herbs
8 baby potatoes, halved
400g tin of chopped tomatoes
200ml vegetable stock
salt and pepper
chopped fresh oregano, to serve
Heat the olive oil in a large casserole over a medium heat. Brown the beef in batches and set aside on a plate. Reduce the heat and add the onion and garlic. Cover and cook for 10 minutes, stirring occasionally so that the onion and garlic do not stick to the pot. Return the browned beef to the pot. Add the celery, mixed herbs, potatoes, tomatoes and stock. Stir well and bring to the boil. Reduce to a low heat, cover and simmer
for 1½ hours.
Meanwhile, put on your runners and go for a jog! When you are ready to serve, season to taste and ladle the stew into warmed serving bowls.
Sprinkle over the oregano and serve.
This recipe is taken from Derval O’Rourke’s Food For The Fast Lane, which is now available to buy now from Amazon.
You should try Derval O'Rourke's recipe for Jogger’s Beef Stew this weekend
IF YOU HAVE 20 minutes to spare before you go out for a run, then you can make this stew. It takes very little effort and you don’t have to be precise about the measurements either.
I prepare this and get it simmering before I go to the park for a one-hour running session. And I love knowing that when I get back, there will be a healthy and tasty dinner waiting for me.
SERVES 4
1 tsp olive oil
400g lean stewing beef, cut into 3cm pieces
1 onion, chopped
4 garlic cloves, crushed
4 celery sticks, chopped
1 tbsp dried mixed herbs
8 baby potatoes, halved
400g tin of chopped tomatoes
200ml vegetable stock
salt and pepper
chopped fresh oregano, to serve
Heat the olive oil in a large casserole over a medium heat. Brown the beef in batches and set aside on a plate. Reduce the heat and add the onion and garlic. Cover and cook for 10 minutes, stirring occasionally so that the onion and garlic do not stick to the pot. Return the browned beef to the pot. Add the celery, mixed herbs, potatoes, tomatoes and stock. Stir well and bring to the boil. Reduce to a low heat, cover and simmer
for 1½ hours.
Meanwhile, put on your runners and go for a jog! When you are ready to serve, season to taste and ladle the stew into warmed serving bowls.
Sprinkle over the oregano and serve.
This recipe is taken from Derval O’Rourke’s Food For The Fast Lane, which is now available to buy now from Amazon.
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